Salmon Cakes

Ingredients

1 package Potato Pancake Mix
1 Tbsp. olive oil
1 small diced red pepper
1 small diced green pepper
6 julienne leeks, whites only
2½ lbs. flaked poached salmon
¼ cup chopped parsley
¼ cup chopped dill
1 package prepared Béarnaise Sauce
vegetable oil as needed

Instructions

(yields approximately 90 pancakes)

Prepare the Potato Pancake Mix per package instructions. Heat the olive oil and sauté the peppers and leeks until tender. Add the sautéed mixture, salmon, parsley and dill to the pancake batter and mix well. Heat the vegetable oil and pan-fry cakes until golden brown on both sides. Remove from pan and drain on paper towels. Arrange 2 cakes on plate. Top with poached eggs and prepared Bearnaise Sauce Mix.

For appetizers or hors d’oeuvres, prepare miniature salmon cakes and top with sour cream and caviar or dilled crème fraîche.